Strawberry, toasted almond and caramel pancakes recipe

1. 1

   In a bowl, sprinkle the sugar over the strawberries and leave to macerate while you make the pancakes.

2. 2

   Switch your oven on to a low heat.

3. 3

   Place the flour in a bowl and gently whisk in the milk and eggs so you have a lump free batter.

4. 4

   It should be the consistency of singe cream.

5. 5

   Heat a medium sized frying pan on a medium heat then wipe it with oil.

6. 6

   Ladle enough batter into the pan to coat the base with an even, thin layer when you tilt it around the pan.

7. 7

   Leave the batter to stand until the top side looks dry and the bottom is golden, usually around 30 seconds.

8. 8

   Using a fish slice or a flick of the wrist, turn or flip the pancake to cook the other side.

9. 9

   Once cooked pop it on a plate, cover with foil and keep it warm in the oven.

10. 10

    Repeat this till all the batter is used up and you have a pile of pancakes.

11. 11

    Gently fold the juicy strawberries and caramel through the yoghurt till it just ripples.

12. 12

    Serve 2 pancakes per person topped with a dollop of the yoghurt mixture and scatter with almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.